photo courtesy of Clay Pigeon

The centerpiece of the appetizer was a hefty bone, roasted and split longways down its shaft. The first whiff reminded me of Korean spare ribs. The oily, lightly charred delicacy was served with several perfectly toasted slices of sourdough bread and a light fennel and parsley salad. Being a bone marrow novice, I carefully spooned the rich marrow and spread it over the bread. (It seemed like a good idea.) Bone marrow packs a culinary punch. Dense beefy flavors melded into a smoky, herb-laden experience. Having met my adventure quota for the day, I ordered something more familiar.

photo courtesy of Clay Pigeon

Clay Pigeon recently unveiled a new menu, which includes the bone marrow and my next choice — the CP Burger. I felt like I had won the burger lottery. The beef was grilled to medium. The soft and juicy patty formed half of the burger’s girth, a welcome respite from oversized buns commonly served elsewhere. The toppings (lettuce, tomato, pickled red onions, and a buttery aioli) complemented without distracted from the meat. I was able to finish the burger without being overly stuffed. (I did take the fries to go, though.)

Chef Marcus Paslay graduated from the Culinary Institute of America in 2006 and cooked in some of the finest restaurants around the country. However, his Texas roots pulled him home, and he opened Clay Pigeon in 2013 as an homage to his memories of hunting and harvesting from the land. Since its grand opening, Clay Pigeon has won accolades from the national and local press and has played no small part in defining Modern Texas Cuisine.

photo courtesy of Clay Pigeon

In addition to being a great place for a pre-rodeo meal or post-rodeo nightcap, Clay Pigeon is offering a four-course Valentine’s Day menu for $75 (plus tax and gratuity). Reservations are recommended, as seating is limited.

Don’t forget that Marcas Paslay also owns newcomer Piattello Italian Kitchen. I ventured out to the already award-winning restaurant, nestled in the Waterside development, for a recent Tanglewood Moms article. While the cuisine is very different from Clay Pigeon’s, Paslay’s love to bringing people together around a table full of local foods prepared with real care as evident at Piattello as it is at Clay Pigeon.

photo courtesy of Clay Pigeon

Clay Pigeon deserves kudos for more than its warm environs and welcoming staff. The chefs approach their craft as true artisans. With only one visit, I can see why I’d heard about this place for so long.

Edward Brown is a writing tutor and piano teacher. He is also an award-winning writer for the Fort Worth Weekly and volunteers for numerous Fort Worth nonprofits.

The post Clay Pigeon’s New Menu Delights with Old and New Favorites first appeared on Tanglewood Moms.

I finally succumbed to the buzz a few weeks ago and stopped by for brunch on a chilly Sunday afternoon. After my friends and I each enjoyed a light wine spritzer, I opted for the Eggs in Purgatory, a savory dish featuring baked egg, tomato, pancetta, red onion, chili flakes, and crispy herbed potatoes. The restaurant, which is run by Chef Marcus Paslay, recently debuted a $20 express lunch. Diners can choose from two courses with choice of salad or soup and a pasta or sandwich, plus a pastry to-go from Piattello’s coffee bar. I highly recommend visiting this place.

Another Paslay brainchild, Clay Pigeon, which opened in 2013, has recently brought on Andrew Dilda as executive chef. Dilda brings a storied career, having former served as the executive chef at Dallas-based Barter and Independent Bar & Kitchen. Before crossing to Dallas, he was the executive chef at Reata and the chef de cuisine at Woodshed Smokehouse in Fort Worth.

“I’m excited be back in a Fort Worth kitchen,” Dilda said. “To work with Marcus and his creative talents at Clay Pigeon makes the return that much sweeter.”

Along with the changing of the culinary guard, Clay Pigeon’s menu features new items like PEI Mussels and tuna crudo; the roasted beet salad, and the wedge salad with duck confit; shareables such as smoked salmon dip and lobster rolls; and entrées that include braised lamb shank, three prime angus steaks, and the popular CP Burger.

Clay Pigeon is open for dinner Monday through Saturday from 4:30 to 10 pm. Piattello is open from 11:30 am to 2 pm for lunch Monday through Friday, from 10:30 am to 2 pm for brunch on Saturday and Sunday, from 5 to 9 pm Sunday through Thursday, and from 5 to 10 pm on Friday and Saturday.

Edward Brown is a writing tutor and piano teacher. He is also an award-winning writer for the Fort Worth Weekly and volunteers for numerous Fort Worth nonprofits.

The post Chef Marcus, Chef Andrew, Piattello, and Clay Pigeon first appeared on Tanglewood Moms.